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Mexican Zucchini Cheese Soup Recipe

   
 

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     Mexican Zucchini Cheese Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   45 min

Ingredients
1 tbsp olive oil
1 cup chopped onion
2 tsp garlic
1/2 tsp oregano
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can Mexican style stewed tomatoes or regular tomates
2 medium zucchini cut into 1/4 cubes
2 medium yellow squash cut into 1/4 cubes
1 (8.75 ounce) can whole kernel corn
 
1 (4.5 ounce can diced green chile peppers
12 ounces processed cheese cubed
1/2 tsp pepper
1/4 cup chopped fresh cilantro

Instructions
Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
Mix the cubed processed cheese into the soup. Cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.


Originally Submitted
8/12/2013





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